This is a typical Chilean appetizer or even a snack. In actuality, people typically eat it as a snack throughout the winter, especially when it rains. When you get home after a walk through Santiago’s rainy streets, it’s customary to sit down with a cup of tea and some sopaipillas. The ones sold by street sellers are likewise edible, but they typically don’t taste as delicious as the ones baked at home. Pumpkin is a nice alternative if you can’t obtain zapallo.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 3 bunches rainbow chard, trimmed and rinsed
- 6 tablespoons olive oil
- 6 cloves garlic, sliced, or to taste
- 1 pinch crushed red pepper flakes
- 1 tablespoon lemon juice
Instructions
- Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
- Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
- Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.
Reviews
Made as written. Have maddest several times. Quick, easy and tasty.
I used one bunch from the grocery store, so about 1ish servings. I still added 6 tbl spoons olive oil and just eyeballed the lemon. It was super yummy! I also added crushed coriander and red pepper (just a pinch) with a dash of regular black pepper and my sultan salt. Will definitely remember this when I have rainbow chard again!
Pretty happy with the recipe. However, we felt that it needed something sweet to balance the bitter. Next time we will toss in some diced apples and maybe finish with some balsamic glaze.
I wouldn’t change a thing! I served it with mashed celery root and potatoes and even my teenager gobbled it up. It was delicious!
I love this. I had my doubts! I sautéed the garlic and stalks longer than the recipe says and juiced one whole lemon when I added the leaves, as well as seasoned well with salt and pepper. I served this over roasted diced potatoes – delicious!
Didn’t have red pepper flakes so I used ground cayenne to taste. My go to recipe for Swiss Chard for certain. Even better when I rediscovered it @the back of the refrigerator a week later.
This was really yummy and really easy! Love the combo of garlic and lemon!!
I’ve never had chard before. It came in my purchase of produce at the co-op. This was a great recipe and it turned out very well.
Easy to use. Love how it connects to recipes
Delicious – I also add whole coriander seed – one teaspoon.
added celery and apple cider vinegar, very good.
I added a little splash of agave syrup at the end to take off some of the bitterness of the chard.
Yummy.
Simple and delicious!
This is amazing. Added a little extra lemon juice and made it fairly spicy with the pepper flakes for my boyfriend. We both loved it!
Wow oh wow! This is so delicious! It’s part of my meal prep, but I don’t think I can wait until lunch tomorrow!
Very easy and super delicious!
First time cooking rainbow chard… where has it been all my life!!!??? It tastes a little like beets without the sweetness. This recipe is super easy and turned out great! Even my 3-year old ate it and said he liked it! Next time, I’m going to experiment by adding nuts, carrots, etc…
Made this but added fresh made beets and feta for an awesome salad. Next time, I’ll add pinion nuts.
Simple to make and very tasty without overpowering any other parts of the meal.
I loved this recipe!! I didn’t have red pepper flakes, but I had that spicy seasoning you put on fruit to give it a kick, and it worked just as well! I will definitely be making this again!!